1. Fill a large soup pot ⅓ full with salted water. Bring to a boil. Add the beans and cook for 3 minutes. Drain into a colander and rinse with cold water until the beans are no longer hot. Drain again.

2. Fill the pot full with water and salt generously. Bring to a boil. Add the tagliatelle and cook, stirring occasionally, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain it and without rinsing, return it to the pan.

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